persimmon jam recipe
The Best persimmon jam recipe
Classic Persimmon Jam
A rich, slightly tangy jam made from ripe persimmons, perfect for spreading on toast, pairing with cheese, or drizzling over desserts. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 ripe persimmons (Fuyu variety, peeled and chopped)
- 3 cups water
- 2 tbsp granulated sugar
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
👨🍳Directions
-
1
Place peeled and chopped persimmons in a large pot. Add water and sugar, then bring to a boil over medium-high heat. -
2
Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. -
3
Remove from heat and stir in lemon juice, cinnamon, and vanilla extract. Let cool for 10 minutes. -
4
Strain the mixture through a fine-mesh sieve to remove any seeds or pulp. Return the liquid to the pot and simmer for another 5 minutes to thicken further. -
5
Test the jam by placing a small amount on a chilled plate. It should hold its shape when pressed gently. If too thin, simmer uncovered for another 5 minutes. -
6
Pour the jam into clean, sterilized jars, leaving ¼ inch of headspace. Seal immediately with lids and rings.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
- Jar lids and rings
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Persimmon Jam Works
❓ Frequently Asked Questions About Persimmon Jam
How do I know when persimmons are ripe for jam?
Persimmons are ripe when they yield slightly to gentle pressure at the stem end and have a soft, slightly sweet flesh. Look for a deep orange or yellow hue—avoid overly hard or green-tinged fruit, as they won’t ripen fully in time for making jam.
Can I substitute other fruits for persimmons in this recipe?
While persimmons are the star here, you could experiment with a mix of apples, pears, or even a few tart berries (like raspberries) to balance sweetness. However, the texture and flavor profile will differ—stay within 2–3 types of fruit for best results.
Why do I need the pectin in this recipe?
Pectin helps thicken the jam by forming a gel-like structure. Without it, the jam may stay thin or separate when cooled. If you’re using a high-acid fruit blend (like apples + persimmons), you might skip pectin, but persimmons alone often require it for consistency.
How long should I simmer the jam before bottling?
Simmer until the mixture reduces by about half its original volume and reaches 220°F (104°C) on a candy thermometer. This ensures proper gel set and safety. Remove from heat 10 minutes before bottling to let it cool.
How can I store the jam to keep it fresh?
Store in clean, sterilized jars in a cool, dark place for up to one year. For longer storage, refrigerate for up to 3 months or freeze for 6 months. Always check for spoilage before use.
